Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review

Islam, Fakhar; Saeed, Farhan; Afzaal, Muhammad; Ahmad, Aftab; Hussain, Muzzamal; Khalid, Muhammad Armghan; Saewan, Shamaail A.; Khashroum, Ashraf

doi:10.1002/fsn3.2915

“…Radioactivity, consumable covering, nitrogen oxides, ultraviolet, climate‐controlled storing, potassium permanganate, water, and sometimes perhaps viral proteins are just a few of the techniques that were researched to discover more efficient options to assure bacterial elimination on healthy produce (Mahajan et al, 2014; Islam et al, 2022). A few of the methods that have been studied to find more effective ways to ensure bacterial elimination on healthy produce include radioactivity, consumable covering, nitrogen oxides, ultraviolet, climate‐controlled storage, potassium permanganate, water, and occasionally perhaps viral proteins.…”

Section: Phage Research To Improve Food Safetymentioning

confidence: 99%

“…There is a greater chance of contamination as a result. It has been shown that phages may be effectively utilized to lower microbial pollution on food products, hence enhancing food safety Antimicrobials are commonly present in a variety of products, including unpasteurized milk, poultry, cheeses, vegetables and fresh fruits (Greer, 2005;Islam et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Bacteriophages and food safety: An updated overview

Imran

¹

,

Shehzadi

²

,

Islam

³

et al. 2023

Food Science & Nutrition

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Despite significant advances in pathogen survival and food cleaning measures, foodborne diseases continue to be the main reason for hospitalization or other fatality globally. Conventional antibacterial techniques including pasteurization, pressurized preparation, radioactivity, as well as synthetic antiseptics could indeed decrease bacterial activity in nutrition to variable levels, despite their serious downsides like an elevated upfront outlay, the possibility of accessing malfunctions due to one corrosiveness, as well as an adverse effect upon those the foodstuffs' organoleptic properties and maybe their nutritional significance. Greatest significantly, these cleansing methods eliminate all contaminants, including numerous (often beneficial) bacteria found naturally in food. A huge amount of scientific publication that discussed the application of virus bioremediation to treat a multitude of pathogenic bacteria in meals spanning between prepared raw food to fresh fruit and vegetables although since initial idea through using retroviruses on meals. Furthermore, the quantity of widely viable bacteriophage‐containing medicines licensed for use in health and safety purposes has continuously expanded. Bacteriophage bio‐control, a leafy and ordinary technique that employs lytic bacteriophages extracted from the atmosphere to selectively target pathogenic bacteria and remove meaningfully decrease their stages meals, is one potential remedy that solves some of these difficulties. It has been suggested that applying bacteriophages to food is a unique method for avoiding bacterial development in vegetables. Because of their selectivity, security, stability, and use, bacteriophages are desirable. Phages have been utilized in post‐harvest activities, either alone or in combination with antimicrobial drugs, since they are effective, strain‐specific, informal to split and manipulate. In this review to ensure food safety, it may be viable to use retroviruses as a spontaneous treatment in the thread pollution of fresh picked fruits and vegetables, dairy, and convenience foods.

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“…The ever-changing food industry requires students to update their knowledge system and to learn how to apply permanent theoretical knowledge to ever-changing practice [11]. This requires pluralistic lessons that keep abreast of the time.…”

Section: Optimize Teaching Effect In Line With Industrial Developmentmentioning

confidence: 99%

Exploration and Practice of a Five-in-One Education System of Theory, Experiment, Enterprise, Scientific Research and Competition in Food Technology

Li¹,

Hu²,

Jiang³

et al. 2022

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Food Technology is one of the core course in programmes of Food Science Engineering and Food Quality Security of colleges, and plays an important role in the food engineering specialist training. In the current context of engineering education, food engineering students should have strong analytical and problem-solving skills. They should also have knowledge of a range of sciences and their applications to food. Therefore, a systematic and efficient teaching system is necessary. The College of Food Science and Engineering, Lingnan Normal University, has reformed the education system of Food Technology after years of reflection, exploration and practice. Relying on the advantages of disciplines and industries, and using real projects and real product research and development in the food industry and scientific research as the carrier, real learning environment and platform has been constructed. A Five-in-One education system that including theory, experiment, enterprise tour, science research and competition has been created. The teaching system conformed to the "Greater Food" Approach, kept pace with the development of industry, substantially improved teaching effect and strengthened training quality of specialists in food majors. In this paper, the Five-in-One education system was elaborated in detail, in hope of providing a useful reference for the training of food engineering students in China.

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“…Food scientists have long attempted to preserve it with little quality loss by utilizing and researching novel preservation procedures. The food industry has always sought environmentally friendly and long-term solutions to food safety issues [2]. In this milieu, oilseed cakes are loaded with bioactive polyphenols and other antioxidants which play their role in the prevention and treatment of diseases [3].…”

Section: Introductionmentioning

confidence: 99%

Formulation and Nutritional Characterization of Mustard and Sesame Oilseed Cake Extract-Based Functional Drinks

Usman

¹

,

Imran

²

,

Arshad

³

et al. 2023

Journal of Food Processing and Preservation

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The current investigation was carried out to develop polyphenol-enriched functional drinks from oil industry waste. Purposely, polyphenols were extracted from the mustard and sesame oilseed cakes through ultrasound-aided extraction alongside conventional extraction mode for comparison purposes. Among the oilseed cake extracts, sesame with methanol and ultrasonic extraction exhibited best results for TPC, DPPH, FRAP, ABTS, and β-carotene as 39 ± 0.04 g GAE/100 g, 35 ± 0.02 g TE/100 g, 20 ± 0.02 g TE/100 g, 18 ± 0.03 g TE/100 g, and 35 ± 0.05 g TE/100 g, respectively, and mustard showed 31 ± 0.04 g GAE/100 g, 20 ± 0.01 g TE/100 g, 16 ± 0.02 g TE/100 g, 12 ± 0.01 g TE/100 g, and 30 ± 0.05 g TE/100 g, respectively. In case of conventional extraction and methanol as solvent, sesame revealed outcomes for TPC, DPPH, FRAP, ABTS, and β-carotene as 13 ± 0.02 g GAE/100 g, 17 ± 0.03 g TE/100 g, 10 ± 0.01 g TE/100 g, 21 ± 0.04 g TE/100 g, and 15 ± 0.03 g TE/100 g, respectively, compared to mustard which showed for TPC, DPPH, FRAP, ABTS, and β-carotene as 11 ± 0.02 , 12 ± 0.01 , 08 ± 0.01 , 17 ± 0.03 , and 10 ± 0.01 , respectively. Likewise, for mustard oilseed cake extract with conventional extraction technique and water as solvent, minimum findings were observed for TPC, DPPH, FRAP, ABTS, and β-carotene as 07 ± 0.01 , 09 ± 0.02 , 06 ± 0.01 , 14 ± 0.03 , and 07 ± 0.01 , respectively. T0 without extracts, T1 (sesame oilseed cake extract based Functional drink) , and T2 (mustard oilseed cake extract based Functional drink). The recorded values for total phenols, total flavonoids, total carotenoids, and vitamin C in T0, T1, and T2 were 29.79 ± 6.05 , 32.53 ± 7.05 , and 30.5 ± 5.05 ; 26.33 ± 5.05 , 30.60 ± 7.05 , and 29.75 ± 5.05 ; 2.11 ± 0.05 , 2.12 ± 0.05 , and 2.08 ± 0.01 ; and 31.7 ± 7.05 , 30.5 ± 5.05 , and 29.6 ± 6.05 , respectively. Likewise, sensory evaluation for color, flavor, sweetness, sourness, and overall acceptability during 2 months of storage depicted acceptable scores. The inclusive best outcomes for phytochemical analysis were achieved with sesame oilseed cake extracts by applying ultrasonic extraction technique and methanol as solvent. In the same way, among the developed functional drinks, T1 (sesame oilseed cake extract-based functional drink) exhibited best physiochemical as well as storage characteristics.

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Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review

Cited by 19 publications

References 123 publications

Bacteriophages and food safety: An updated overview

Bacteriophages and food safety: An updated overview

Exploration and Practice of a Five-in-One Education System of Theory, Experiment, Enterprise, Scientific Research and Competition in Food Technology

Formulation and Nutritional Characterization of Mustard and Sesame Oilseed Cake Extract-Based Functional Drinks

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